Butternut Squash Sage Walnut Honeycomb Cannelloni Recipes

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BUTTERNUT SQUASH CANNELLONI WITH SAGE-WALNUT CREAM SAUCE



Butternut Squash Cannelloni with Sage-Walnut Cream Sauce image

Squash filling and peppery greens are placedinthe center of sheets of pasta, which are rolled into thetubular cannelloni shape, sealing the vegetables inside. Servethe finished dish with red wine and rustic bread.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 16

3 tablespoons unsalted butter
1 onion, diced
1 butternut squash (2 1/2 to 3 pounds), peeled, seeded, and roughly chopped (about 1-inch pieces)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 tablespoon plus 2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan cheese
1 cup ricotta cheese
1 pound spinach, Swiss chard, or other greens (about 2 bunches)
2 tablespoons extra-virgin olive oil
8 ounces dried pasta sheets (about twelve 5-by-7-inch rectangles)
Sage-Walnut Cream Sauce
Fresh sage leaves, for garnish

Steps:

  • To make filling, heat 2 tablespoons butter in a large skillet with sides over medium heat. Add onion; cook until it begins to soften, about 3 minutes. Add squash cubes; cook, stirring occasionally, until they begin to soften, about 5 minutes. Add cinnamon, nutmeg, cayenne pepper, cumin, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper, and 1 cup water. Reduce heat, cover, and cook, stirring occasionally, until very tender, about 20 minutes.
  • Mash mixture with potato masher or wooden spoon, and transfer to a medium bowl to cool. When cool, stir in Parmesan and ricotta. Set aside in refrigerator until ready to assemble.
  • Wash the spinach or greens well. Remove and discard stems. Roughly chop spinach into smaller pieces. Heat remaining tablespoon butter in a large skillet over medium heat. Add spinach a little at a time; cook, tossing, until wilted and any liquid has evaporated. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate until ready to assemble.
  • Heat oven to 375 degrees. Bring a large pot of water to a boil. Add the olive oil and remaining tablespoon coarse salt. One at a time, add pasta sheets to boiling water, and cook until al dente, 2 to 3 minutes less than manufacturer's instructions. Remove the pasta sheets with tongs, and drain them in a colander.
  • To assemble the cannelloni, lay out the pasta sheets on work surface. Spoon about 1/2 cup filling down the center of a sheet, and top with a heaping tablespoon of spinach. Brush one long side of pasta with water, roll up, starting with other long side, and seal. Repeat with the remaining pasta and filling. Spread half of the sage-walnut cream sauce in the bottom of a 9-by-13-by-2-inch baking dish. Place the cannelloni in the bottom of the dish, and cover with remaining sauce. Garnish with a few sage leaves. Bake until top starts to brown and filling is bubbling, about 30 minutes. Serve.

BUTTERNUT SQUASH, SAGE & WALNUT HONEYCOMB CANNELLONI



Butternut squash, sage & walnut honeycomb cannelloni image

Fill dried cannelloni tubes with roasted squash and ricotta and smother with a creamy mascarpone sauce in this impressive pasta dish

Provided by Sarah Cook

Categories     Dinner, Main course, Pasta

Time 1h50m

Number Of Ingredients 13

1kg butternut squash (after peeling and deseeding) - 400g diced into 1cm chunks, 600g cut into bigger chunks
4 tbsp olive oil
2 onions , finely chopped
15 large sage leaves , finely chopped, plus a few extra for sprinkling
4 garlic cloves , crushed
2 x 250g tubs ricotta
pinch of sugar (optional)
85g walnuts , chopped, plus a few halves for sprinkling
500g tub mascarpone
300ml full-fat milk
good grating of fresh nutmeg
85g grated parmesan (or vegetarian alternative), plus a little extra for sprinkling
500g cannelloni tubes (dried not fresh)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the diced squash on a baking tray with 2 tbsp of the oil. Roast in the oven for 20-25 mins until the squash is tender and browning. Put the bigger chunks in a microwave-proof bowl with about 200ml water. Cover with cling film, pierce a couple of times, and microwave on High for 10-14 mins until really soft. Drain off the water and leave to cool a bit.
  • Meanwhile, put the remaining oil in a frying pan with the onions, sage and garlic, and cook gently until softened. Set aside to cool.
  • Mash the microwaved squash, or whizz in a food processor, then mix with the ricotta until smooth. Season well and taste - it may need a little sugar to bring out the sweetness of the squash. Stir in the onion mixture and walnuts, then gently stir in the roasted squash, being careful not to break it up. Spoon into a disposable piping bag and snip off the end to a width that will just fit inside one of your cannelloni tubes.
  • Whisk the mascarpone with the milk, a generous grating of nutmeg, the Parmesan and plenty of seasoning (especially salt) until smooth. Spread just over half the sauce into a big ovenproof dish.
  • Prepare the pasta in small batches (because it's easier to fill the tubes when warm). Bring a large saucepan of salted water to the boil. Add a few tubes at a time and boil for 2 mins, stirring occasionally so they don't stick. Lift out with a slotted spoon and cool under cold water just until you can handle them. Use scissors to snip each tube in half, pipe the squash filling into each tube and stand upright, snuggled together, in your dish. Keep repeating the process (boiling tubes, halving, then filling), until all the ingredients are used up.
  • Heat oven to 200C/180C fan/gas 6 (if it's not already on). Drizzle the remaining mascarpone sauce all over the pasta tubes, scatter with extra sage leaves, a few more walnuts and some Parmesan. Bake for 30 mins until the top is crisp, the sauce bubbling and pasta softened.

Nutrition Facts : Calories 1346 calories, Fat 88 grams fat, SaturatedFat 48 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium

BUTTERNUT SQUASH SAUCE WITH SAGE



Butternut Squash Sauce with Sage image

Provided by Tyler Florence

Categories     side-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
2 shallots, minced
Salt and pepper
1 bay leaf
Pinch ground nutmeg
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
1/2 cup freshly grated Pecorino Romano
Chopped chestnuts, for garnish

Steps:

  • Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
  • Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
  • Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

BUTTERNUT SQUASH CANNELLONI WITH SAGE CREAM SAUCE RECIPE - (4.1/5)



Butternut Squash Cannelloni with Sage Cream Sauce Recipe - (4.1/5) image

Provided by HeatherS

Number Of Ingredients 23

Butternut Squash Cannelloni
1 medium butternut squash
2 tablespoon olive oil
1 egg
1 pound ricotta
1 cup to 1 1/2 cup grated Parmesan cheese
Pinch nutmeg, freshly grated
Salt and freshly ground pepper, to taste
13 ounce package fresh lasagna sheets
Sage Cream Sauce
3 tablespoon butter
1 shallot, finely chopped
Handful sage leaves, chopped
1/4 cup flour
1/4 cup wine
2 cups chicken stock
2 cups whipping cream
Salt and freshly ground pepper, to taste
Assembly
Butter, for greasing the pan
Grated Parmesan or pecorino cheese, for finishing the cannelloni
Handful chopped, toasted walnuts, for garnishing (optional)
1 tsp. chopped sage, for garnishing (optional)

Steps:

  • Preheat oven to 400 degrees F. Cut butternut squash in half and scrape out seeds with spoon. Add squash halves to baking sheet. Drizzle with olive oil and season with salt and pepper. Roast squash until tender, about 45 minutes to 60 minutes. Let cool completely. Spoon the butternut squash flesh from skin. Discard skins. Add roasted butternut squash, egg, ricotta, 1 cup grated Parmesan cheese, nutmeg, and salt and pepper to food processor. Pulse until smooth. If butternut squash filling feels loose, add 1/2 cup more grated Parmesan. Set aside. Make Sage Cream Sauce Add butter to saucepan over medium heat. When butter melts, add shallot and sage. Cook until shallot starts to soften, about 2 to 3 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes. Gradually whisk in wine, stock and whipping cream. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking often, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper. Sage Cream Sauce Preheat oven to 350 degrees F. Butter a large baking dish. Cut pasta sheets into 5 1/2-inch x 6-inch rectangles. (You'll need about 12 to 16 rectangles). Blanch pasta in boiling salted water until al dente. Transfer to baking sheet or tray lined with clean tea towels. Add sauce to baking dish. Add filling to cooked pasta rectangles and roll up. Add cannelloni seam side down to baking dish. Cover with grated Parmesan or pecorino cheese. Bake until sauce bubbles, filling is hot and cheese is golden brown, about 20 minutes. Garnish cannelloni with toasted walnuts and chopped sage, if desired.

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS



Creamy Butternut Squash Pasta With Sage and Walnuts image

Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Provided by Lidey Heuck

Categories     dinner, pastas, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
3/4 packed cup fresh sage leaves
3/4 cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
  • Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
  • Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
  • Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
  • Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
  • Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

BUTTERNUT SQUASH WITH SAGE



Butternut Squash with Sage image

This warm and comforting dish is the epitome of fall flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 20m

Number Of Ingredients 4

2 tablespoons butter
2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
Coarse salt and ground pepper
1 tablespoon chopped fresh sage (or 1/2 teaspoon dried)

Steps:

  • Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
  • Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
  • Toss with sage.

Nutrition Facts : Calories 137 g, Fat 6 g, Protein 2 g

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